Hauula Tomatoes - Kitchen Creations w/ Chef Ronnie Nasuti of Tiki's Grill and Bar TV Hawaii News Now


HONOLULU (Hawaii News Now) - 
Back in the kitchen with Grace Lee & Chef Ronnie Nasuti. Chef works with Grace on a recipe to make Hawaiian Dish made with local products.

HAU’ULA TOMATO SALAD
Hau’ula tomatoes, cored and sliced ½” 1 each
Fresh mozzarella 3 slices
Balsamic thyme glaze As needed
Macadamia nut pesto As needed
Micro shiso As needed
Yukari ½ tsp.
Extra Virgin Olive oil 1 tbsp.
Sea salt As needed
Fresh cracked pepper As needed

MAC NUT PESTO
Macadamia nuts 2 tbsp.
Fresh basil leaves 1 cup
Garlic cloves 1pc.
Kosher salt To taste
Grated parmesan 2 tbsp.
Extra virgin olive oil 2/3 cup

BALSAMIC GLAZE
Balsamic vinegar ½ cup
Sugar 1 tbsp.
Fresh thyme 1 sprig

• For the pesto; muddle all ingredients with a mortar and pestle and season with salt.
• For the balsamic glaze; in a small non reactive sauce pan simmer the sugar, vinegar and thyme sprig until it coats the back of a spoon and let cool to room temperature.
• Built the salad; paint the balsamic thyme glaze on the plate, arrange the mozzarella slices alternating them with the tomatoes.  Top with pesto, extra EVOO, sea salt, yukari, shiso & fresh cracked black pepper.


Terry Shintaku's Green Growers farm in Hauula 
Location: 54-190 Kawaipuna Street      Phone: (808) 293-5477
Founded by Graf Shintaku in 1955 and now opertated by his son, Terry Shintaku.
These tomatoes were grown using hydroponic technology.
Hau'ula Green Growers also grows Kai Choi (Mustard Cabage), Tahitian Luau Leaves, Green Onions, Baby Pak Choi.

You can find Chef Ronnie Nasuti at Tiki's Grill & Bar in Waikiki. www.tikisgrill.com

  HAWAII NOW: KGMB/KHNL/KFVE
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Locally Owned Restaurants - Honolulu Magazine

THE FACE OF
LOCALLY OWNED RESTAURANTS 
Seen in the March 2015 Issue of Honolulu Magazine

Tiki’s Grill & Bar, co-founded by Bill Tobin in 2002, is a locally owned and operated independent restaurant that is a favorite of locals and visitors alike. Tobin and his management team, led by UH grad Michael Miller, are very involved in the community, participating in numerous annual charitable events and serving on the boards of many Hawaii-based charities. Chef Ronnie Nasuti realizes the importance of using locally sourced ingredients whenever possible, which is evident from his menus at Tiki’s. Anyone who has been to Tiki’s knows it is a special place where they will have an amazing meal, catch the best sunset views in Waikiki, and be treated like ohana. 

http://mahalomichael.com/locally-owned-restaurants-honolulu-magazine


Nice Mention of Tiki's from realfoodtraveler.com

Bobbie Hasselbring's feature on Farm To Table Restaurants on Oahu on the Real Food Traveler website which includes Tiki's and Chef Ronnie. 

Below is just a short clip of the over all feature. Read the full story.

Oahu Tiki appetizers 2

At Tiki’s in Honolulu, you could make a meal from their large selection of appetizers (called pupus in Hawaiian).

In Honolulu, Tiki’s Grill and Bar is a great choice for an authentic taste of Oahu. Talented Chef Ronnie Nasuti works with local farmers and food purveyors and serves delectable farm-to-table island dishes.

We went to Tiki’s for dinner and sat on a second floor deck surrounded by palm trees, beginning our  meal with sweet, crumbly pink taro rolls served with vanilla butter.

The restaurant offers a huge appetizer ($12-15) menu (called pupus in Hawaii), including light, fresh ahi tartare with truffle oil and tiny rice balls; grilled ahi (cooked rare) with thinly sliced mango marinated in rice vinegar with sesame seeds; crispy coconut shrimp with garlic aioli; panko crusted calamari steak; cold shrimp salsa; and, one of our favorites, sweet, fruity guava gazed ribs.

Oahu Tiki mahi mahi

The mac nut crusted mahi mahi at Tiki was lightly crusted and seared.

For entrees, there are plenty of fresh fish options. The grilled ahi was cooked rare and had a nice smokiness. It was served with garlic potato shreds, grilled asparagus, and a buttery scampi sauce with fresh tomatoes. The macadamia nut crusted mahi mahi was lightly crusted and seared. It was served over orzo pasta, mushrooms, spinach, diced tomatoes, roasted garlic, and lemongrass cream sauce. Delicious!

The portions at Tiki’s Grill and Bar are generous, but do save room for dessert. Their specialty is warm green tea butter cake served with vanilla ice cream and raspberry coulis that will make you swoon.



2014 MDA Hawaii Chef Ronnie created - Duck Hash Baklava



Mahalo to all the Tiki's Grill & Bar Ohana that volunteered to work the event. It's great to see the staff giving back to the community. 

The MDA Hawaii - Muscular Dystrophy Association of Hawaii hosted its annual benefit tasting event under the stars at the Royal Hawaiian Hotel on Saturday. The event featured food by local restaurants, live entertainment by Mojo, door prizes and a silent auction.

Chef Ronnie created - Duck Hash Baklava with Molokai potatoes, herbs, bell peppers, demi-glace, caramelized Kula onions, carrot puree, scallion oil, micro-greens and a Kahuku corn shoots.
Photo by Melissa Chang from NonStop see event photos .

Aston Waikiki Beach Hotel sold for $183M to Inland American Lodging Group

A story from Stephanie Silverstein Reporter-Pacific Business News


Mar 3, 2014, 3:20pm HST

Aston Waikiki Beach Hotel sold for $183M to Inland American Lodging Group

Stephanie Silverstein
Reporter-Pacific Business News
Email  | Twitter

Inland American Lodging Group Inc. said Monday that it has purchased the 645-room Aston Waikiki Beach Hotel for approximately $183 million.


The hotel will continue to be managed by Aston Hotels & Resorts.

“We are thrilled to add the Aston Waikiki Beach Hotel to our portfolio,” Marcel Verbaas, president and CEO of Inland American Lodging Advisor Inc., said in a statement, noting that Oahu is one of the top-performing hotels markets in the country, with Waikiki comprising the most vibrant lodging market in the Islands.

The Aston Waikiki Beach Hotel, located at 2570 Kalakaua Ave. in Waikiki, was previously owned by RHAC LLC, a joint venture between Gaylord Entertainment Co. and RREEF Global Opportunities Fund II. It is the 12th-largest hotel on Oahu, according to PBN research.

The hotel has 23 floors and 645 guestrooms, including 42 suites, 90 percent of which have private balconies overlooking Waikiki Beach. The hotel has 3,300 square feet of indoor and outdoor meeting space and 19,400 square feet of retail space, which is leased by restaurants including Tiki’s Bar & Grill.

“With its superior location in this high barrier-to-entry market, this asset provides the opportunity to achieve high occupancy levels and premium [revenue per available room] growth,” Verbaas said. “The addition of this hotel not only further improves our geographic diversification but also exemplifies our strategy of increasing our portfolio RevPAR through acquisitions in markets with outsized growth projections.”

Stephanie Silverstein covers tourism, retail and money for Pacific Business News.

Related links:

 Hospitality, Waikiki, Tourism 

Industries:

 Commercial Real Estate 

Coconut Club Photos with VIP Party of 40 Group Tiki's Grill & Bar

This was a corporate group dinner, hosted in our private banquet room, over looking Waikiki Beach. The ocean and beach view before sunset are spectacular and once the sunsets the lights of Waikiki can be seen reflecting off the waves.

Tiki's Grill & Bar Signature 1944 Mai Tai was served in a real Coconut Cup, that also served a party favor. 


PASSED PUPUS
  • Kula Onion Tart & Foie Gras Mousse balsamic glaze, micro Waimanalo arugula
  • Kona Kampachi Crudo Spoons avocado, black lava salt, yuzu chili ponzu 
  • Dynamite Shiitake & Lup Cheong Oysters (served with bamboo fork)
  • Style Ahi Tartar Crostinis Kula onions, capers sesame chili oil
  • Island Made “Smoked Meat” Spoons guava jelly, soy sauce, Kula onions, poha berries
 Custom Plated Dinner Menu: 
I.
Kahuku Corn Flan, Kaua`i Shrimp, Waimanalo Greens Salad lilikoi vinaigrette

II.
Hawaiian Opakapaka Brown Butter Mochi green tea edamame risotto, uni sauce, calamari cloud

INTERMEZZO
Big Isle Poha Berry Granita
III.
48-Hour Sous Vide Short Ribs Maine lobster, garlic basil mashed potatoes, cabernet glace de veau 

IV.
Rack of Lamb Roulade Parma ham, roasted peppers, Big Island goat cheese, kabocha puree

DESSERT
Maui Gold Pineapple Cheesecake vanilla bean & rum infused pineapples

Extra Decor Package:included (4) round tables w/10 seats, Chiavari Chairs from Production Hawaii, lounge seating elements from Events Essentials, LED area lighting from Theatrix, specialty linens, napkins, chargers, printed napkins & centerpieces.

Kaleo CD Release Party - FRIDAY 11/15 at Tiki's Grill & Bar

Come down for the CD Release party of Overhead from Kaleo Vai 

CD RELEASE PARTY, NOV 15TH! FREE AND OPEN TO PUBLIC!

“Kaleo’s music stands on its own merit.” John Berger, Honolulu Star Bulletin 

“He’s different, he’s yesterday…he brings pleasure to the ears.” Wayne Harada, Honolulu Advertiser 

“His style is reminiscent of some of the great music of Hawaii’s past.” John Kitakis, Luthier, Ko’olau Guitar & Ukulele Co. 

Preview and buy is songs on Itunes. 

Quickly becoming one of Oahu’s most influential music-makers, Kaleo has been sought after by locally and nationally renowned entertainers alike for his soulful presence and creativity. 

In less than a year since the release of Aloha Monday (June 2008), he has shared the stage with American Idol’s Camile Velasco and platinum recording artist Colbie Caillat, written and collaborated with Na Leo’s award-winning singer/songwriter Lehua Kalima, garnered a nomination from the Hawaii Academy of Recording Arts for Jazz Album of the Year, and entertained troops in the Middle East where Miss Hawaii 2008, Nicole Fox, danced hula to his first single and best-selling track, Aloha For Now. 

Kaleo’s musical ear began to develop at the age of eight as a member of the Honolulu Boy Choir. Raised in Pupukea on Oahu’s North Shore, he graduated from Waialua High, and studied blues and gospel at the University of Oregon. In 2004, he broke into the entertainment business as lead singer of the Krush. 


Amy Hanaiali'i performing "Malama Mau Hawai'i" at Tiki's Grill & Bar


Every summer,one band is picked by Shannon Scott to be featured at Tiki's Grill & Bar of a live TV show called Heineken Hot Hawaiian Nights.

Amy Hanaiali`i was the 2012 performer. Bringing her full circle for us at Tiki's Grill & Bar as she was with us on opening night, 10 years ago! 

A word from Tiki's Grill & Bar
A hip, open-air restaurant with a retro South Pacific design and experience, Tiki's Grill & Bar features a menu highlighting the flavors of the islands prepared in an open exhibition kitchen. The restaurant appeals to residents and visitors alike and draws the late-night crowd with live contemporary Hawaiian entertainment every evening. Tiki's Grill & Bar provides a casual American and Pacific-Rim menu with flavors of the islands, using fresh local produce. Tiki's offers lanai seating with beautiful sunsets on Kuhio Beach. Established in October of 2002 as a family restaurant and bar, Tiki's is located on the second floor in the Aston Waikiki Beach Hotel. Lined with 13-foot tiki torches and topped with a 30-foot, red-glowing volcano, capping the outside bar area. Free Valet Parking.

Honolulu Hawaii. All Rights Reserved by WorldNow and KFVE, an HITV Operating Company, Inc station. All Rights Reserved.http://www.k5thehometeam.com/

KFVE's Heineken Hot Hawaiian Nights filmed Tiki's Grill & Bar.
www.tikisgrill.com

All rights are retained by the original artist(s) & series creators.

REAL Beer Festival Big Isle beef cupcake with truffled foie gras hau’ula tomato ketchup

REAL Beer Festival
Saturday, July 27, 2013 2:00 p.m. to 6:30 p.m.
Parking lot across of Ward 16 Theatres (1031 Auahi Street)
Showcasing 50 plus Craft Beers from Hawaii, Mainland U.S. and International Breweries.
Live entertainment featuring classic rock, funk, originals and current rock hits; progressive blue grass and a blues ensemble.
Food from Oahu’s Premier Restaurants.

Big Isle beef cupcake with truffled foie gras hau’ula tomato ketchup

Big Isle beef cupcake with truffled foie gras with whipped mashed potatoes flavored with beets, white truffle & Hudson Valley foie gras.  Homemade  Hau’ula Yellow tomato ketchup. Bacon, chives & fried garlic sprinkled on top.

 

Chef Ronnie Nasuti dessert included in MARTHA CHENG'S article about bacon desserts

It was great to have Chef Ronnie Nasuti dessert included in MARTHA CHENG'S article about bacon desserts from Honolulu Magazine. 

Monte Cristo from Tiki's Bar and Grill. Photo courtesy of Tiki's

I love Monte Cristos—classic ones are essentially a ham and cheese sandwich, dunked in a French-toast like batter and deep-fried, with a bit of jam to lighten and sweeten the deal. Tiki's twist makes it a tempura-fried peanut butter and jelly sandwich with bacon on a taro bread pudding. Sure, the Monte Cristo sandwich is not diet food, but I might sub in a thinner-cut bread to scale back the heaviness. We could only a manage a few bites with the combined richness of peanut butter and the batter. But, of all the desserts we tried (aside from the chocolate-dipped bacon), it was the most bacon-prominent.
$6, 923-8454, tikisgrill.com

To read the full story via:

http://www.honolulumagazine.com/Honolulu-Magazine/Biting-Commentary/June-2013/Bacon-desserts/

ABOUT THIS COLUMN

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.